Mini Butterscotch Choco-Pecan Phyllo Cups |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I saw this today in the new Family Circle magazine and thought they sounded delicious; a nice addition to the usual holiday cookie/dessert tray. Prep time does not include refrigeration time. Ingredients:
1/2 cup butterscotch chips |
2 tablespoons milk, divided |
6 ounces cream cheese, softened and cut |
30 miniature phyllo cups (two 2.1 oz pkgs) |
2/3 cup semi-sweet chocolate chips |
30 pecan halves or 15 pecans, halved |
Directions:
1. Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
2. Whisk in the cream cheese.
3. Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
4. Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
5. Dollop each shell with melted chocolate.
6. Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
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